Author Notes: Dress up classic buttermilk ranch with this dressing made of fresh herbs creamy avocado. —Sarah | Wisconsin from Scratch
Serves: 3-4 (as a side)
Ingredients
Carrots
-
1
pound Carrots
-
1
tablespoon Olive oil
-
1
teaspoon Smoked paprika
-
1/2
teaspoon Salt
-
1/2
teaspoon Freshly ground black pepper
Ranch
-
1/3
cup Cultured buttermilk
-
1/2
Large avocado
-
2
tablespoons (loose packed) chopped fresh chives + more for topping
-
2
tablespoons (loose packed) chopped fresh dill
-
2
tablespoons (loose packed) chopped fresh parsley (or better yet, use carrot greens!)
-
1
large garlic clove roughly chopped
-
1
teaspoon White vinegar
-
1/2
teaspoon Salt
-
1/2
teaspoon Freshly ground black pepper
-
1/4
teaspoon Cayenne pepper
Directions
- Preheat oven to 375 degrees.
- Toss carrots with olive oil, paprika, salt and pepper, until evenly coated. Spread in a single layer on a baking sheet and roast until just tender, about 30-35 minutes. (May be shorter or longer depending on how thick your carrots are).
- While carrots roast, make the ranch. Combine all ranch ingredients in a blender or food processor and blend until smooth. Additional buttermilk can be added to achieve a thinner consistency if desired. Season to taste with additional salt and pepper as needed.
- Serve carrots warm with plenty of ranch, and a sprinkling of chopped chives on top.
Photo by Sarah Woolworth